South-western-style salad

South-western-style salad

  • 1
  • 2
  • 3
  • 4
  • 5
(43 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

An exciting main-course salad, packed with interesting flavours and textures

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
612
protein
24g
carbs
47g
fat
38g
saturates
9g
fibre
9g
sugar
9g
salt
2.83g

Ingredients

  • 2 sweetcorn
  • 400g can black beans, drained and rinsed
  • 1 avocado, cut into chunks
  • 200g cherry tomatoes, halved
  • 4 spring onions, roughly chopped
  • 100g feta cheese, crumbled
  • lime wedges, to serve (optional)

For the dressing

  • 1 tsp ground cumin
  • 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
  • juice and zest 2 limes
  • 1 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
  2. Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.

Recipe from Good Food magazine, August 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
maryechappell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Different and colourful we all enjoyed this, it makes a lot for 2 people. I added extra avocado (some lime juice stops it going brown) and replaced some of the beans with chopped boiled new potatoes, there was enough for 4. Also served it with cold salmon for those who don't like feta cheese.

aticavo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

very healthy and delicious!

clarablackman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe and have done it a number of times. I use kidney beans instead as the black beans in a tin can be a bit mushy. Best find the chipotle tabasco.

janie2go's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This salad is AMAZING! Its so easy to make and the flavours are fresh and zingy. Everyone I have served it to has asked for the recipe. I have made with all sorts of beans/lentils and it works everytime, easy on the tabasco as recommended by others!

chipchop81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

BEST salad ever! Flavours are exciting and moreish, could eat this everyday. Tried it also with some sticky pork ribs, perfect match.

hehesquirrel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely amazing salad! The dressing gives it a good kick. Everyone loves it! Definitely will make it again.

katiedorey's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I absolutely love this salad, it's nice and cheap (especially if you buy the corn from a local greengrocer!) and tastes delicious. I used dried black turtle beans as that was what I had to hand, slightly more of a faff than using tinned as had to soak overnight but had a really good result. I also put in more tabasco than suggested as my boyfriend and I love spicy food. Substituted baby plum tomatoes instead of cherry because they're sweeter. I would happily live on this salad all summer!

welshbird's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this, grilled some chicken to go with it covered in some of the dressing, was fab, had the leftover salad in a wrap the next day.
Used half the amount of tabasco and was just the right amount of heat

wendyr0239's picture

A tasty, vibrant salad which goes really well with Tex-Mex food. I have occasionally substituted the black beans for cannellini beans or even a few green olives....still tasted lovely and worked with the dressing. I always use the full tablespoon of Tabasco sauce and don't think it overpowers. Yum!

sololiz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really attractive dish. I used sweet chilli sauce to replace the tabasco, so it wasn't too hot. A satisfying meal in itself.

lentillovecake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have been looking for some tasty main meal salads and decided to give this one a go. Found it really delicious, served with nachos and some fajita spiced chicken for my meat eating husband. Definitely one to make again.

iglehart's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Finally tried this and it is delicious! Was quite apprehensive about the dressing, but comments above gave me faith and I included the full tbsp tabasco. Utterly yummy and so different!

hoopmom's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is easy and it tastes very good! I have served it at many gatherings and have received many compliments, not only on the taste, but for how good it looks!

robynberryluke's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Totally delicious and easy to make goes well with fish or meat joined up to get more of the same....cheers

mich_mkp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I couldn't find black beans so I used kidney beans instead. I added Tabasco to taste as I don't like things too hot. Took it for tea to an open air showing of a live concert and all my friends insisted on tasting it. VERY yummy, and now it's summer I've just had to search it out for my binder and do again. Especially as we'regrowing our own cherry toms this year!

bernadettespeer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

love this salad--black beans are so underused but delish. i have also substitued frank's hot sauce for the tabasco with great success and have also added some fresh coriander at the end.

sundevil9802's picture
  • 1
  • 2
  • 3
  • 4
  • 5

An attractive and colorful meal. I used salad instead of corn and added fajita spiced turkey.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I wished I had read Belkey's comments about the amount of tabasco before I made the dressing. I put the salad together and was just about to pour it on when I thought I should taste it before. It was sooooooo hot, I didn't have the heart to use it and so made up an olive oil/balsamic dressing instead. Everyone still enjoyed.

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really enjoyed this, I made it for lunch salad boxes without the cherry tomatoes (not a fan!) and only used one corn on the cob (full size). Also, my instincts told me that 1tbsp of tabasco would be a bit excessive so just used a tsp, which was just right. Would definitely do again.

ragland_park's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty salad! I made 1.5x the recipe and served at a bbq. It's important to cut the avocado at the last minute otherwise it will start to turn brown while waiting to be served. I will definitely make again, next time with a little less spring onion.

Pages

Questions

Tips